Pak Choy with Chinese Mushrooms in Oyster Sauce

This is a great side dish and accompaniment to something like the Kung Po chicken. It takes about 2 minutes to cook as well so it is perfect.

You will need:

1 head of long pak choy
50g dried Chinese mushrooms (you can buy these in Spinneys)
2 tbsp oyster sauce
3 tbsp soaking liquid from mushrooms
Salt
2 cloves garlic finely chopped
Small knob of fresh ginger, finely chopped.


And then you need to:

Lay the whole head of pak choy lengthways on a chopping board. Chop off the root end so all the stalks separate and then slice them through every 3cm into chunks.

If you are using baby pak choy you will probably only need to make one or two slices.

Discard the root end.

Wash very well and spin dry.

Place the mushrooms in a deep bowl and cover with boiling water. Put a plate or lid over them and leave to soak for at least 30minutes. Preferably longer.

Once done, remove the mushrooms (reserve the liquid), squeeze dry and cut into largish pieces. Discard the central stem as that will still be very hard.

Heat a wok over medium high heat with 1 tbsp groundnut oil until smoking. Throw in the garlic and ginger immediately followed by the chopped pak choy. Sprinkle with a little coarse sea salt, and give it all a very good stir.

Add the mushrooms, the oyster sauce and the mushroom soaking liquid and stir fry for about 1 minute. Tip out straightaway onto a warmed serving platter.